This traditional Chinese flavor is much discussed and debated! It’s said that MSG was created to replicate this amazing taste, which chefs once achieved through skillful preparations. While often compared to umami, culinary experts argue that xian is completely different.

In Taiwan, Chef Christine discovers xian’s sweet aftertaste.
In Hong Kong, it’s celebrated in the world’s most expensive bird’s nest chicken wings, and in Singapore’s Peranakan cuisine, it appears in a dish made from a nut that can be deadly if not prepared correctly!
At the molecular Labyrinth Restaurant, Chef Han presents a modern take on a traditional Singapore dish where xian is central and essential.